Elements Chefs’ Farmstand Pop-up; Stockton in the Fall; Review: Due in Ridgewood

Free Food & Drink! Scott Anderson & Elements Staff @ Z Food Farm

Diners sampling Elements' ever-changing spread at Z Food Farm

Diners sampling Elements’ ever-changing spread at Z Food Farm

That’s right: from 4 to 7 pm on Friday, September 26, chefs from Princeton’s acclaimed Elements restaurant will be cooking and grilling seasonal vegetables and other goodies at Lawrenceville’s organic Z Food Farm. I stopped by the first such pop-up in August – as did, oh, about 150 others – for this fabulous, fun, free event. Here’s a photo recap:

Scott Anderson of Elements at Z Food Farm

Scott Anderson of Elements at Z Food Farm

Chefs Scott Anderson and Mike Ryan dished up an amazing spread for sampling. On my short visit these included (among other things) fennel and Tropea onion salad with chrysanthemum; smoked, grilled tomato crostini with marigold vinaigrette; pizza with eggplant puree and Swiss chard; & watermelon with fresh cilantro.

The crew had jerry-rigged a cement-block grill, from which they also brought forth this yellow tomato and Swiss chard pizza:

Elements' pizza at Z Food Farm

Elements pizza at Z Food Farm

Meantime, Elements’ mixologist Jamie Dodge was shaking up impromptu libations using the farm’s herbs and fruits, including one that combined 2 kinds of watermelon, black lotus flower (!), ginger, and citrus juices.

Jamie Dodge, Elements mixologist, at Z Food Farm

Jamie Dodge at Z Food Farm

Anderson, Ryan, and Dodge kept pulling fresh produce from the farmstand bins. Ryan told me, “The product is so fresh, we just basically add extra virgin olive oil, salt, pepper, and a splash of Champagne vinegar.” Anderson added, “I believe in this farmer. With this produce, we do the minimum – and it’s at its prime right now.”

“This farmer” would be Dave Zaback. Here he is, with parents Alan & Lynn in the background:

Dave Zaback, Z Food Farm

Dave Zaback, Z Food Farm

I made a new veggie acquaintance that day: Mexican gherkins. Dave Zaback described their taste as “almost like pre-pickled cukes.” These marble-sized beauties are as crisp as fresh cukes, but do indeed have a hint of brine.

Mexican gherkins, Z Food Farm

Mexican gherkins, Z Food Farm

Elements is on hiatus while its new digs on Hulfish Street are being readied for an early 2015 reopening. For directions to the 9/26 tasting, visit the Z Food Farm website.

Z Food Farm

Z Food Farm

NJ Monthly’s (and My) Picks for Fantastic Fall Getaways

Reflections of the Past: Strolling the D&R Canal at the restored Prallsville Mills. Photo by Steve Greer, Courtesy of NJ Monthly

Reflections of the Past: Strolling the D&R Canal at the restored Prallsville Mills.
Photo by Steve Greer, Courtesy of NJ Monthly

In NJ Monthly’s October issue I turn the spotlight on the many charms of tiny Stockton, while others tempt you to Chester, Cape May, Crystal Springs Resort, and golfing at Renault Winery Resort.

Due (as in the Italian Number Two) in Ridgefield: My Review

And in that same issue read my 3-star review of Ridgefield’s Due restaurant, where Bergen County favorite-son chef Adam Weiss has teamed up with owner Chris Tarta. Weiss’s modern twists on Italian classics have been dubbed “Itali-Adam” by another accomplished Bergen County chef, Christine Nunn. (A new iteration Picnic, her terrific former Fair Lawn restaurant, is expected to open in October in Ridgewood, just a few doors down from Due.)

One response to “Elements Chefs’ Farmstand Pop-up; Stockton in the Fall; Review: Due in Ridgewood

  1. Pat, this is a masterpiece! I can tend to forget that you are an artist in terms of color and composition, as well as in words!

    smiles to you

    Carolyn

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